Roasted Baby Potato Wedges
Potatoes were first cultivated by the Inca Indians in Peru around 8,000 BC.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 6.
Roasted Baby Potato Wedges
Ingredients
Instructions
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Preheat the oven to 425°F (220°C).
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Wash and dry the baby potatoes. Cut them into wedges.
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In a large bowl, combine the olive oil, garlic powder, paprika, salt, and black pepper.
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Add the potato wedges to the bowl and toss until they are evenly coated with the seasoning mixture.
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Arrange the potato wedges in a single layer on a baking sheet.
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Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden and crispy.
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Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 25g9%
- Sugars 1g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
